Hi. My name is Maggie and I have an addiction to all things sweet, chocolate, or dessert-like.
I know the title “The Collegiate Culinarian” implies that I will be doing all things food- and cooking-related, but let’s be honest: this blog will probably end up being my own personal diary of my run-ins with cakes, cookies, bars, and cupcakes.
Don’t get me wrong, I love to cook and during the school year often make dinner for my boyfriend…but baking is really where the good stuff is. Who in their right mind would choose a plate of spaghetti over a big ole slice of moist vanilla bean cake with buttercream frosting? Not this kid.
So for the most part, you can expect chewy cookies and fluffy cupcakes when you visit me. I promise I won’t let you down.
Today’s cookies are no exception. I’ve been
stalking reading How Sweet It Is and every. single. one. of her cookie recipes looked so amazing that I struggled to pick which one to try first. I settled on this one because it’s essentially two cookies smooshed into one and well, that made the decision a little easier. More for your money, right?
The process for these ended up taking way longer than it should have, but it wasn’t my fault. No, really! My mom’s lovely kitchen scale kept shutting off in the middle of separating the dough into two equal parts and it was transferred from bowl to bowl about 3 times more than it should have been. Kitchen scale: 1. Maggie: 0.
So without further ado, Brown Butter Double Fudge Chocolate Chip Cookie Dough Cookies
[from How Sweet It Is]
Makes 24 cookies
There are two options to make these cookies. You can make two separate half batches of the recipe below in two different bowls (which would work if you don’t have a kitchen scale. Although getting half of an egg yolk could prove to be a challenge). Or, you can make the dough through adding the egg and vanilla extract. Then use a kitchen scale, measure it in grams, put an equal amount in each bowl, then make chocolate chip in one bowl and double fudge chip in the other. The second is what I did.
1 1/2 sticks (12 tablespoons) of unsalted butter
1 cup brown sugar
1/2 cup sugar
1 egg + 1 egg yolk, at room temperature
2 teaspoons vanilla extract
1 3/4 cups all-purpose flour
1/4 cup unsweetened cocoa powder
1/2 teaspoons baking soda
1 1/2 cups chocolate chips
Preheat oven to 325 degrees F.
Heat a saucepan over medium-low heat and add butter. Whisk constantly until brown bits appear on the bottom (about 5 minutes), then remove and let cool completely. Once cool, add to a large bowl with sugars and whisk until completely smooth. Add in egg and egg yolk, whisking until combined, then add in vanilla.
Separate the dough into two doughs: Place an empty bowl on a kitchen scale measuring in grams and zero it out, then pour the sugar mixture into the bowl, scraping all of it out. Note the weight in grams. Remove the full bowl from the scale, and place the bowl that previously held the butter/sugar mixture on the scale, zeroing this bowl as well. Add half of the butter/sugar mixture into the bowl – so each bowl has an equal amount of dough.
In one bowl, add 1 cup of flour, 1/4 teaspoon baking soda and a pinch of salt, then mix until a dough forms, using your hands if necessary. Fold in half of the chocolate chips. Set aside.
In the second bowl, add remaining flour and baking soda, cocoa powder and a pinch of salt, mixing until a dough forms. Fold in chocolate chips.
Roll each dough into 12 balls (about an inch thick) so you end up with 24. Pull each ball apart. Take one chocolate chip half and one double fudge half, placing the round ends together with the rough edges out. Place dough rough-side down on a non-stick baking sheet about 1 1/2-2 inches apart.
Bake for 10-12 minutes, or until cookies are a little soft in the middle and golden on the edges. Let cool completely.
For what it’s worth, my whole egg was room temperature and my egg yolk was cold. I got a little overzealous whilst cracking said egg and broke the yolk before I could separate it.
I also gave up on browning my butter for fear of burning it so technically mine weren’t brown butter.
Aaand most of my dough mountains fell over during baking so I ended up with more side-by-side cookies. That just means that my cookies are platonic friends, right? Like bro cookies.
I decided to take one of those “balance the cookie on the edge of the glass of milk” shots:
Who really does that anyway? I would much rather just dunk it and eat it. But who am I to judge?
If you really insist, though, here is the obligatory shot. Seconds later this little guy also fell to his cookie death. Rest in peace. In my belly.
And with that, I leave you to the rest of your Father’s Day.
Until next time,